With my food issues, and a picky eater kid in the house, finding recipes we both like is few and far between. When I can adjust recipes and find a middle ground that works for us both I do a happy dance 🙂
Today’s banana bread muffins are a tried and true recipe I have adjusted from another blogger – http://www.yourhomebasedmom.com/best-gluten-free-banana-bread/
Ingredients- ½ cup Maple sugar
- ½ cup coconut oil
- 2 eggs
- 1 cup mashed ripe bananas (about 3 bananas)
- ½ cup applesauce
- 1 tsp. vanilla
- 1½ cup gluten free flour mix (I used Bob’s Red Mill)
- 1 tsp. baking soda
- ½ tsp. salt
- 1 tsp xanthum gum
Instructions
- Heat oven to 350 degrees
- Grease muffin tin
- In large bowl, beat together sugar and oil
- Add eggs, bananas, applesauce and vanilla to oil & sugar blend; blend well
- Add flour, baking soda and salt to wet ingredients; stir just until dry ingredients are moistened
- Scoop into muffin tins
- Bake at 350 degrees
for 25 minutes or until toothpick inserted in center comes clean - Cool 5 minutes; remove from pan
Today my mix made 12 muffins and 1 small loaf.
Sunshine, Food & Family 